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Refreshing Rhubarb Spritzers

A Whole new way to love white wine

Sisters always have the best ideas, even the ones we call sisters but don't share DNA with. I cannot count the number of adventures or delicious kitchen experiments that were prompted by a member of my extended tribe of sisters. I count myself as very lucky to share my life with my mom and three sisters, all of whom enjoy good food and drink. One of them brought some rhubarb syrup to my mom's 87th birthday party the other day and we quickly got to talking about how great it would be in an "adult beverage." This spritzer is simply delightful, much like my sisters. Package up the rhubarb syrup with a bottle of wine and one of soda water and you've got the ultimate hostess gift!

Ingredients

Rhubarb syrup

2 cups chopped fresh or frozen rhubarb

1/2 cup water

1/2 cup white sugar

To make one spritzer

3 tbsp rhubarb syrup

6 tbsp white wine

2 ice cubes

Soda water

Directions

To make the syrup, put the rhubarb, sugar and water in a medium pot. Cover and bring to a boil, then reduce heat to medium and cook for 3 minutes.

Let mixture cool for 10 minutes then strain into a clean glass jar or jug. Refrigerate until ready to make drinks.

To make the spritzer, put rhubarb syrup in a wine glass, followed by wine and ice. Top with soda water and serve.

Note: The syrup recipe makes one cup. Extra syrup can be refrigerated for a week or frozen for up to 6 months.

Paula Roy readily admits that she’s obsessed with food. Typically, it’s the first thing she thinks of in the morning and the last of the day as well. You would be mistaken to think she’s developing wrinkles – they are actually permanent creases caused by falling asleep while reading cookbooks in bed. She recognizes that not everyone shares her passion for cooking, so she channels much of her enthusiasm into creating family-friendly recipes that are easy to prepare and yield delicious results.

Although her husband and kids are eager taste testers, Paula knows she’ll eventually be paying for their therapy thanks to her constant cries of, “don’t touch that plate, I haven’t taken a photo yet!”

Paula loves to travel and explore whatever culinary treasures a destination has to offer. In addition to leading cooking classes and making frequent TV appearances, she’s also a busy freelance writer and serves as the food editor of popular style magazine Ottawa At Home. In addition to her contributions for YMC, you can also follow Paula’s edible adventures through her blog, Constantly Cooking, and keep up with her daily kitchen antics on Twitter and Instagram.